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Ingredients
- Graham Crust:
- 190 g (1 1/2 cups) graham cracker crumbs
- 20 g (1/4 cup) milk powder
- 25 g (2 tablespoons) granulated sugar
- 3 g (3/4 teaspoon) kosher salt
- 55 g (4 tablespoons, 1/2 stick) unsalted butter, melted (plus additional if needed)
- 55 g (1/4 cup) heavy cream
- Makes about 340 g (2 cups)
- Graham Frosting:
- 1/2 recipe Graham Crust (above)
- 85 g (1/3 cup) whole milk
- 2 g (1/2 teaspoon) kosher salt
- 85 g (6 tablespoons) unsalted butter, at room temperature
- 15 g (1 tablespoon tightly packed) light brown sugar
- 10 g (1 tablespoon) confectioners’ sugar
- .5 g (1/2 teaspoon) ground cinnamon
- .5 g (1/8 teaspoon) kosher salt
- Makes about 230 g (1 cup)
Preparation
Step 1
Graham Crust:
1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl until ingredients are evenly distributed.
2. Whisk together the butter and heavy cream. Add to the dry ingredients and toss well, until evenly distributed. the mixture should hold its shape if squeezed tightly in your hand. If it’s not moist enough to do so, melt an additional 14 to 25 g (1 to 1 1/2 tablespoons) butter and mix it in.
Use immediately, or store in an airtight container for 1 week at room temperature or 1 month in the fridge of freezer.
Graham Frosting:
1. Combine the graham crust, milk, and salt in a blender, and pure until COMPLETELY smooth, 1 to 3 minutes depending on your blender.
2. Combine the butter, sugars, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment, and cream together on medium-high speed for 2 to 3 minutes, until fluffy. Scrape down the sides of the bowl.
3. On low speed, mix in the contents of the blender. After 1 minute, turn the mixer up to medium-high and beat for another 2 minutes. Scrape down the sides of the bowl.If the mixture is not a uniform pale tan, beat for another minute or so at medium-high speed, and scrape down the bowl again.
Use immediately, or store in an airtight container in the fridge for up to 1 week.